So I haven't been posting any repices lately so I thought today is the day.
I only think that I have baked most frequently these days are Chocolatechip cookies. Thick chewy yummy chocolatechip cookies most delicious to taste yet very easy to make.
I bake these for my sister especially cuz she loves these she has it all the time :p
But I realized that I had already posted ChocolateChip Cookie's recipe so I'm going to do a step by step recipe now.
Because my sister baked these cookies last month with the same recipe but apparently the cookies turned put rock hard. I got me thinking why did that happen?
Then I realized my sister neglected a few important points of baking. Remember following the instructions accurately is very important because baking is just like a science experiment or like a math problem if you mess up with the quatity or procedure trust me the end results are not very pleasing. So stick to the recipe, read it carefully and then proceed.
Ingredients:
Butter melted (170 g)
Dark Brown Sugar 1 cup
Castor Sugar 1/2 cup
Egg 1
Egg Yolk 1
Vanilla Extract 2 tsp
Chocolate Chunks 1 cup
Flour 2 cups+2 tbsp
Baking Soda 1/2 tsp
Salt (A pinch)
Method:
Preheat the oven to 165 degrees.
Line two cookie trays with parchment paper.
Whisk the flour,baking soda and salt together in a medium bowl, set aside.
Melt the butter either on a stove-top or microwave it.
Ok now I must warn you here let the melted butter cool before adding the sugars because if you don't do that your cookies will turn out to be rock hard. That's what my sister did when she baked cookies so be careful.
Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended.
Beat in the egg, yolk and vanilla essence until combined.
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.
Stir in the chocolate chunks.
Cover the bowl with a cling film and chill the dough in the refrigerator for an hour before baking.
Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.
Bake for 15 to 17 minutes or until the edges are lightly golden brown.
Pull the cookies from the oven while they are still
slightly underbaked and let them set for 10 minutes on the hot baking
sheet. The cookies will finish baking as they sit. Doing this ensures
moist, chewy cookies.
After the cookies are cooled you can store it in an air-tight container.
I only think that I have baked most frequently these days are Chocolatechip cookies. Thick chewy yummy chocolatechip cookies most delicious to taste yet very easy to make.
I bake these for my sister especially cuz she loves these she has it all the time :p
But I realized that I had already posted ChocolateChip Cookie's recipe so I'm going to do a step by step recipe now.
Because my sister baked these cookies last month with the same recipe but apparently the cookies turned put rock hard. I got me thinking why did that happen?
Then I realized my sister neglected a few important points of baking. Remember following the instructions accurately is very important because baking is just like a science experiment or like a math problem if you mess up with the quatity or procedure trust me the end results are not very pleasing. So stick to the recipe, read it carefully and then proceed.
Ingredients:
Butter melted (170 g)
Dark Brown Sugar 1 cup
Castor Sugar 1/2 cup
Egg 1
Egg Yolk 1
Vanilla Extract 2 tsp
Chocolate Chunks 1 cup
Flour 2 cups+2 tbsp
Baking Soda 1/2 tsp
Salt (A pinch)
Method:
Preheat the oven to 165 degrees.
Line two cookie trays with parchment paper.
Whisk the flour,baking soda and salt together in a medium bowl, set aside.
Melt the butter either on a stove-top or microwave it.
Ok now I must warn you here let the melted butter cool before adding the sugars because if you don't do that your cookies will turn out to be rock hard. That's what my sister did when she baked cookies so be careful.
Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended.
Beat in the egg, yolk and vanilla essence until combined.
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.
Stir in the chocolate chunks.
Cover the bowl with a cling film and chill the dough in the refrigerator for an hour before baking.
Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.
